Butylated hydroxyanisole

1. Antioxidant. The antioxidant effect of 3-BHA added to food is 1.5-2 times stronger than that of 2-BHA, but the two have a certain synergistic effect. Therefore, the mixture containing a high proportion of 3-BHA is almost as effective as pure 3-BHA. BHA can react with peroxides produced during the oxidation of oils and fats, cut off the chain reaction of oil auto-oxidation, and prevent the oils from continuing to oxidize. BHA is mixed with other antioxidants and used in conjunction with synergists such as citric acid, and its antioxidant effect is more significant. In addition to the antioxidant effect, BHA also has a very strong antibacterial effect and has an anti-mold effect. As a food additive, it is used as an antioxidant for oils such as oils, lard, salted fish and shellfish, dried fish and shellfish products, pretzels, fried potato slices, instant noodles, and fried snacks. It is also used as a feed additive and gasoline additive. 3-tert-butyl-4-hydroxyanisole (2-BHA) is also used as a biochemical reagent.
2. Use as food antioxidant This product is an oil-soluble antioxidant widely used at home and abroad. The antioxidant capacity of 3-BHA is 1.5 to 2 times that of 2-BHA, and the two have a certain synergistic effect when mixed. When mixed with other oxidants or used in combination with the synergist citric acid, the antioxidant effect is more significant. my country stipulates that it can be used for edible oils, fried foods, biscuits, instant noodles, quick-cooking rice, canned nuts, dried fish products and cured meat products, with a maximum usage of 0.2g/kg (maximum usage based on fat); when mixed with BHT, the total amount shall not exceed 0.2g/kg; when mixed with BHT and PG, the total amount of BHA and BHT shall not exceed 0.1g/kg, and PG shall not exceed 0.05g/kg. This product also has a very strong antibacterial effect and is effective against most bacteria and molds.
3. Butylated hydroxyanisole can be used as a feed antioxidant and also has antibacterial effects. BHA dosage of 250mg/kg can inhibit the production of aflatoxin, and 200mg/kg BHA can completely inhibit the growth of spores such as toxin enzymes and Aspergillus niger in food and feed.
4. Butylated hydroxyanisole, as a fat-soluble antioxidant, is suitable for oily foods and fat-rich foods. Due to its good thermal stability, it can be used under frying or baking conditions. In addition, butylated hydroxyanisole has a strong antioxidant effect on animal fats, but a poor antioxidant effect on unsaturated vegetable fats. Butylated hydroxyanisole can stabilize the pigment of raw beef and inhibit the oxidation of ester compounds.